Brazadela e Tronchetto di Natale Class Feb. 11, 2012

Cape Cod cooking class ingredients eggs, flour, sugar and spices on a wooden cutting board.

Learn to cook with Head Chef Fabio Pozzati and experience the rich flavors and traditional cuisine of the Emilia Romagna region of Italy.

Cape Cod Ingredients
Ingredients

The Palmer House Inn and Osteria La Civetta invite you to a session of time-honored Northern Italian style cooking. These classes will be a journey through the world of taste and genuine cuisine of the Emilia Romagna. Students will discover or re-discover the cooking styles of traditional home-made Italian cuisine. The same preparation and cooking styles that were used by their mothers, grandmothers, and other ancestors will be covered in both days of classes, connecting the students with not only the food, but their roots.

Classes will be held at the Palmer House Inn. Book a room today.

Brazadela e Tronchetto di Natale Class

February 11, 2012
Each Holiday in Bologna has its cake: the “Tronchetto di Natale” for Christmas and Brazadela, or Ciambella, for Easter are offered to relatives and friends during the various parish feasts in town.

Tronchetto di Natale is a tasty and very elegant recipe from Haute Cuisine for a Christmas Dessert, made with cocoa, cream and “Pan di Spagna”. This Traditional cake is shaped like a log. The “pan di Spagna” is rolled in chocolate and decorated to resemble a Yule log.

Brazadela, one of the most traditional cakes of the Region is quite easy to make. It’s wonderful for breakfast, dipped into warm milk or caffe’ latte. It’s also nice at the end of the meal, either with a glass of dessert wine or dipped in zabaione or mascarpone cream.

One of the oldest and most traditional recipes, Brazadela is made of very simple ingredients you could find in most kitchens. This sweet bread would last, without preservatives, for quite a long time, and be enjoyed by both children and adults.

Our last class with Chef Pozzati, Tagliatelle alla Bolognese Class, was fantastic. Read more in our blog post. Or for more information on the class please go to our website. 

Italian Cooking with Chef Pozzati on the Cape

Cape Cod Bed and Breakfast Cooking: Making Pasta

Chef Pozzati was fantastic!

Cape Cod Bed and Breakfast Cooking: Making Pasta
Pasta instruction.

Our January cooking class with head chef Fabio Pozzati from Osteria La Civetta was a huge success. Chef Pozzati has loads of personality and charm. The food and wine tasting was wonderful. Chef Pozzati mixed instruction in the age old methods of creating authentic bolognase meat sauce and egg pasta, with stories about growing up in Northern Italy. He mixed the pasta by hand on the granite counter top then explained the proper method of kneading, rolling, hand cutting and stuffing the tortelloni and ravioli.  He entertained us with stories about his grandmother and her friends making miniature tortelloni by wrapping the pasta around their little fingers.   We were also treated to some history of how the dishes were developed and how they have evolved over the years.

We are looking forward to Chef Pozzatti’s next class on February 11th when we will watch him create traditional Northern Italian holiday desserts. This class is a must for anyone with a cultured sweet tooth.

Book a room for our next class: Brazadela e Tronchetto di Natale

February 11, 2012

Cape Cod Ingredients
Ingredients

Each Holiday in Bologna has its cake: the “Tronchetto di Natale” for Christmas and Brazadela, or Ciambella, for Easter are offered to relatives and friends during the various parish feasts in town.

Tronchetto di Natale is a tasty and very elegant recipe from Haute Cuisine for a Christmas Dessert, made with cocoa, cream and “Pan di Spagna”. This Traditional cake is shaped like a log. The “pan di Spagna” is rolled in chocolate and decorated to resemble a Yule log.

Brazadela, one of the most traditional cakes of the Region is quite easy to make. It’s wonderful for breakfast, dipped into warm milk or caffe’ latte. It’s also nice at the end of the meal, either with a glass of dessert wine or dipped in zabaione or mascarpone cream.

Fabio Pozzati

Head Chef Pozzati has been the executive chef at Osteria la Civetta for the past 3 years. He has graduated from Orio Vergani Culinary Institute of Ferrara in 2000. With 16 years of experience in the culinary industry, working at Michelin star rated restaurants in Italy, as well as working in Barcelona for 4 years, his knowledge for Italian food and their history is impeccable. Along with his classical culinary training, he is an expert on the tradition of Italian Cuisine including regional and local variations.

Osteria la Civetta

Osteria la Civetta

“In “La Civetta” we offer genuine food from Emilia Romagna, a northern Italian region, using the best and freshest ingredients. We shop from locally available seasonal products. Each dish is individually prepared. Portions are generous yet not exaggeratedly large. Our emphasis is on quality.”

Osteria la Civetta is located just steps from the Palmer House Inn. No. 2 on our Falmouth Restaurants Map.